Crispy Tofu Katsu

SERVES 4 Persons


  • 400 g extra firm tofu (±14 oz)
  • 120 ml milk of choice (±½ cup)
  • 50 g flour (±1/3 cup)
  • 15 ml cornstarch (±1 tbsp)
  • 5 ml paprika powder (±1 tsp)
  • 2 ml salt (±½ tsp)
  • 80 g panko or breadcrumbs (±1 cup)
  • 60 ml oil (±¼ cup)

For the Sauce

  • 60 ml sweet chili sauce (±¼ cup)
  • 15 ml ketchup (±1 tbsp)
  • 30 ml tamarin or soy sauce (±2 tbsp)
  • 7 ml Worcestershire sauce (±½ tbsp)

For Serving

  • Rice
  • Nappa Cabbage (sliced)
  • Scallions (sliced)
  • Sesame seeds, black or white
  • Lime wedges


  1. Place tofu on its side, slice in four even pieces and wrap each slice in a towel. Press for approx. 30 min. to squeeze out as much liquid as possible. This is very important to obtain a crispy result. 
  2. While tofu is pressing, make coating mixture. In a small bowl, whisk together milk, flour, cornstarch, paprika powder and salt. In a separate bowl add panko breadcrumbs.  
  3. Remove tofu from towels and one at a time, dip into wet mixture and transfer into panko to coat both sides.  Set aside until all four slices are breaded. 
  4. Attach half frying rack to the Tupperware Mastro Cookware 32cm/12.6in Wok, add oil and heat on medium-high heat.  Fry two tofu steaks at a time, approx. 4-5 min. on each side or until golden brown. Transfer to half frying rack to drain, repeat with remaining two slices.  
  5. To make sauce, whisk together sweet chili sauce, ketchup, soy sauce and Worcestershire in a small bowl, then set aside. 
  6. Once the crispy tofu steaks cool, cut into strips and serve over rice and Nappa Cabbage with sauce and desired toppings.